The story
Strudel developed in the Habsburg lands, influenced by earlier stretched-dough pastries from Ottoman cooking, and became firmly established across southern Germany. German bakeries and homes adopted it as a favourite apple dessert. The defining skill is stretching dough almost transparent, then rolling it around a filling that remains juicy without making the pastry soggy. Breadcrumbs absorb apple juices and add nuttiness. It is served warm with vanilla sauce, cream or ice cream in cafés and at family tables, particularly during the apple season.
Ingredients
- Main
- 2 piece apples6 apples
- 16.67 gram sugar50g sugar
- 16.67 gram raisins50g raisins
- 0.5 teaspoon CinnamonCinnamon [Phase 1 metric normalisation: spice amount for serves 2]
- 1 portion Strudel dough or phylloStrudel dough or phyllo
- 1 portion Bread crumbsBread crumbs
- 1 portion ButterButter
Method
Method
Peel and slice apples. Mix with sugar, raisins, and cinnamon. Butter layers of dough, sprinkle with breadcrumbs, and add apple filling. Roll up and bake at 190°C for 35–40 minutes. Dust with icing sugar before serving.
Nutrition
per serving
Estimated nutrition for Apfelstrudel; use as editorial/testing data and refine from exact ingredient weights if needed.
